A more demure type of sandwich, the salad-type sandwiches is built upon a good salad base. Instead of large slices of meat, cheese, vegetables, chilli peppers or pickles, the salad-type sandwiches.
These popular sandwiches offer simplicity and accessibility (plus they are quick to make or can be made ahead, if you’re in a hurry).
You start with a chicken or tuna spread that may as well be a salad (and sometimes they actually are) which you put between two slices of white bread. The success of this popular sandwich relies on how good you make the salad spread. Whatever ingredient you scrimp on, it may be noticed by its well-respected connoisseurs — your kids.
First thing to remember is to use good mayonnaise. If you can make them yourself, do so because freshly made mayo tastes great. For a chicken salad sandwich, have some boiled chicken breast fillet ready. Chop it then mix with celery, mayonnaise, herbs and spices. You can spread it also on crustier breads of your choice. Same thing can be done with tuna, drained from a can and simply squeezed with lemon or whipped into a delightful tuna salad to serve as filling. To counter the fishiness, add celery and/or grated raw onion into the mix.
According to the British Sandwich Association, the consistent all-time favorite sandwich in Britain is the chicken salad sandwich. Everybody loves chicken after all, be it in their sandwiches or on the dinner table. To make these salad sandwiches substantial, tuck in some lettuce and sneak in cubed tomatoes and onions into your spread. You can also make salad sandwiches from boiled eggs, prawns and chopped ham. If you want something vegetarian, make a vegetable salad and use it as the spread.
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